Ultimate Macaroni and Cheese with Ham Casserole
Elevate your comfort food game with the **Ultimate Macaroni and Cheese with Ham Casserole**, a rich and creamy dish that's perfect for weeknight dinners or special occasions. This decadent casserole combines tender elbow macaroni with a velvety sauce made from sharp cheddar and Gruyere cheeses, enhanced by a hint of garlic and mustard for extra depth of flavor. Diced, smoky ham is folded into the mix for a savory boost, while a golden, crunchy topping of panko breadcrumbs and Parmesan adds an irresistible textural contrast. Baked to bubbly perfection and finished with a sprinkle of fresh parsley, this hearty, cheesy masterpiece is sure to become a family favorite. Simple to make and loaded with indulgent ingredients, this baked mac and cheese casserole is comfort food at its finest!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 12 oz Elbow macaroni
- 4 tbsp Unsalted butter
- 3 tbsp All-purpose flour
- 3 cups Whole milk
- 1 cup Heavy cream
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 0.5 tsp Ground mustard
- 0.25 tsp Garlic powder
- 3 cups Sharp cheddar cheese, shredded
- 1 cup Gruyere cheese, shredded
- 2 cups Cooked ham, diced
- 1 cup Panko breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 2 tbsp Olive oil
- 2 tbsp Fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.
Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour to form a smooth roux. Cook for 1-2 minutes, stirring constantly, to remove the raw flour taste.
Gradually whisk in the milk and heavy cream, making sure to break up any lumps. Cook the mixture over medium heat, stirring frequently, until it thickens (about 5 minutes).
Stir in the salt, black pepper, ground mustard, and garlic powder. Lower the heat to medium-low.
Slowly add the shredded cheddar and Gruyere cheeses, one handful at a time, stirring until melted and smooth.
Add the cooked macaroni and diced ham to the cheese sauce. Stir until evenly coated, then transfer the mixture to the prepared baking dish.
In a small bowl, combine the panko breadcrumbs, grated Parmesan, and olive oil. Mix until the breadcrumbs are evenly coated.
Sprinkle the breadcrumb mixture evenly over the macaroni and cheese in the baking dish.
Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly and the breadcrumbs are golden brown.
Remove from the oven and let the casserole rest for 5 minutes before serving. Garnish with chopped parsley if desired. Enjoy!
Nutrition Facts
Calories |
924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.9 g | 73% | |
| Saturated Fat | 32.5 g | 163% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1145 mg | 50% | |
| Total Carbohydrate | 67.8 g | 25% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 8.5 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 821 mg | 63% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 341 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
